Shankarpali (Namkeen)


  1. Clarified Butter (Sajuk Tup) – 2 tbspn
  2. Water – as needed
  3. Salt – to taste
  4. Refined Flour (Maida) – 2 cups (full)
  5. Rawa (bareek) – 1/2 cup
  6. Jeera  (cumin seeds) Р1 tspn
  7. Owa (carom seeds) – 1/2 tspn

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  1. Mix all ingredients except clarified butter.
  2. Heat the clarified butter and then pour it into the above mixture and knead it into a soft dough.
  3. Now keep the dough in a air tight container and keep it aside for at least 4 hours.
  4. Now make small balls and roll them flat. It should not be thick.
  5. With the help of a special shankarpali cutter (easily available in market), or a knife or a pizza cutter; cut it into small pieces.
  6. Keep skillet on a medium flame with oil in it.
  7. Deep fry those pieces till they become golden brown and crisp.
  8. Store it in air tight container after cooling.

Have a happy and tasty Diwali !!!

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